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- 2 lbs Chicken bones, back and neck
- water -- to cover
- 1 celery stalk
- 1 Onion -- quartered
- 1 bay leaf
- 1 carrot
- In a large stockpot combine Chicken bones, back, and neck and the water. Add celery, Onion, bay leaf, and carrot.
- Simmer over low heat 1-½ hours. Strain.
Makes 4 to 6 cups.
To remove fat, allow stock to chill for 2 hours. Fat will separate and rise to the top. Scoop fat off with spoon and discard. Remaining stock may be used in recipes calling for defatted chicken stock